Rice and peas

This popular coconut rice dish and Caribbean staple is a delicious and versatile side dish.

Serves: 6-8

Preparation time:  20 minutes

Cooking time:  50 minutes

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You will need

  • 2 tablespoons oil (olive or vegetable)
  • 1 large onion, peeled and finely chopped
  • 3 spring onions, trimmed and finely chopped
  • 4 sprigs fresh thyme
  • 1 tablespoon ground black pepper
  • 1 tablespoon ground pimento or paprika
  • 1kg long grain rice, washed and drained several times until the water runs clear
  • 400g Dunn's River red kidney beans (gungo peas or blackeye beans would also work well)
  • 400ml Dunn's River coconut milk
  • 1 large Scotch Bonnet chilli, left whole
  • 1 tablespoon salt
  • 500ml water
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Recipe Information

Step by step guide to making Rice and peas

  1. Heat the oil in a deep-bottomed pan and sweat off the onions, spring onions, thyme, black pepper and ground pimento, stirring for 2 minutes on a medium heat.
  2. Add your washed and drained rice to the pot and stir well until all the rice becomes covered with the flavoured oil. Continue to stir and cook on a medium heat for 2-3 minutes.
  3. Add all the remaining ingredients to the pot and top up with the 500ml of water. Turn the heat to high and bring to the boil for 5 minutes.
  4. Stir well, then reduce the heat to a low-medium setting, cover the pan and cook for a further 20-30 minutes, stirring half way through.
  5. Take the pan off the heat, remove lid and allow the rice and peas to cool for 5-10 minutes.
  6. Remove the Scotch Bonnet pepper and thyme stalks from the pan then, take a fork and run through the rice to fluff up before serving.
  7. Great served as an accompaniment to curried goat or jerk chicken, enjoy!

Cook's tip: You can leave the Scotch Bonnet pepper in the pot if you want a really fiery version of this dish. Just burst it open and stir through the rice.

*All information included in this recipe has been provided by Grace Foods UK Ltd.

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Nutritional information for Rice and peas

Nutritional information for Rice and peas

Nutrition type per serving
Calories (per 240g portion) 452 kcal
Total Fat 7.4g
Saturated Fat 4.3g
Salt 1.8g
Sugar 2.2g

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